Few dishes evoke the warm, cozy feeling of home quite like meatloaf. Add a rich, savory onion gravy, and you’ve got a meal that is as comforting as it is delicious. This dish has been a beloved staple in households for generations, offering versatility, affordability, and a hearty dose of nostalgia.
In this guide, we’ll walk you through everything you need to know to create a moist, flavorful meatloaf paired with silky onion gravy. From ingredient tips to step-by-step instructions and creative variations, you’ll have all the tools to prepare this classic meal to perfection.
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Why Meatloaf with Onion Gravy Is a Timeless Dish
The enduring popularity of meatloaf with onion gravy stems from its simplicity and satisfying flavors. It’s the epitome of comfort food, bringing together wholesome ingredients to create a meal that feels like a warm hug. Whether served on a busy weeknight or as the centerpiece of a Sunday dinner, this dish consistently delivers on taste and satisfaction.
What sets this version apart is the addition of onion gravy. While traditional meatloaf recipes may rely on ketchup or tomato-based glazes, the rich, caramelized flavor of onion gravy elevates the dish to gourmet levels. It’s a simple yet sophisticated twist that’s sure to impress.
Step-by-Step Recipe
1: Preheat and Prepare
- Preheat the oven: Set your oven to 375°F (190°C). Grease a loaf pan or line a baking sheet with parchment paper to prevent sticking.
2: Mix the Meatloaf Ingredients
- Hydrate the breadcrumbs: In a large mixing bowl, combine the breadcrumbs and milk. Let them sit for 2–3 minutes to absorb the liquid. This step ensures the meatloaf stays moist.
- Combine the ingredients: Add the ground beef, eggs, diced onion, garlic, ketchup, Worcestershire sauce, parsley, salt, and pepper to the bowl.
- Mix gently: Use clean hands or a spatula to mix the ingredients until just combined. Avoid overmixing, as this can lead to a dense meatloaf.
3: Shape and Bake
- Shape the meatloaf: Transfer the mixture to your prepared pan or baking sheet, shaping it into a loaf approximately 8 inches long and 4 inches wide.
- Bake: Place the meatloaf in the oven and bake for 45–55 minutes, or until the internal temperature reaches 160°F (71°C).
- Rest: Once cooked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing. Resting allows the juices to redistribute, resulting in a moist and tender texture.
4: Prepare the Onion Gravy
- Caramelize the onions: In a large skillet, melt the butter over medium heat. Add the sliced onions and cook for 10–12 minutes, stirring occasionally, until they are soft and golden brown.
- Make a roux: Sprinkle the flour over the onions and stir well. Cook for 1–2 minutes to remove the raw flour taste.
- Add the broth: Gradually pour in the beef broth while whisking continuously to avoid lumps.
- Simmer: Stir in the Worcestershire sauce and bring the gravy to a gentle simmer. Cook for 5–7 minutes, or until the gravy thickens to your desired consistency.
- Season: Taste the gravy and add salt and pepper as needed.
5: Serve
- Slice the meatloaf into thick slices and spoon the onion gravy generously over the top.
Tips for Success
- Choose the Right Meat: An 80/20 blend of ground beef offers the perfect balance of fat and lean meat for a moist texture.
- Hydrate Your Breadcrumbs: This small step makes a big difference in keeping the meatloaf tender.
- Avoid Overmixing: Gentle mixing prevents the meatloaf from becoming dense.
- Use a Meat Thermometer: To ensure doneness without overcooking, check the internal temperature with a thermometer.
- Caramelize Onions Properly: Patience is key when caramelizing onions; let them cook slowly for the best flavor.
Variations and Customizations
One of the best aspects of meatloaf is its adaptability. Here are some creative twists to try:
- Cheese-Stuffed Meatloaf: Layer shredded cheese in the center of the meat mixture before shaping into a loaf. The melted cheese adds a delightful surprise.
- Mushroom Gravy: Replace the onion gravy with a creamy mushroom sauce for an earthy twist.
- Glazed Meatloaf: Brush the meatloaf with a mixture of ketchup, brown sugar, and Dijon mustard during the last 15 minutes of baking for a sweet and tangy glaze.
- Vegetarian Meatloaf: Use lentils, black beans, or chickpeas as a base instead of meat. Add sautéed vegetables for texture and flavor.
- Italian-Style Meatloaf: Incorporate Italian herbs, Parmesan cheese, and marinara sauce for a Mediterranean flair.
Pairing Suggestions
Complete your meal with these classic sides:
- Mashed Potatoes: Creamy mashed potatoes are a must-have to soak up the onion gravy.
- Roasted Vegetables: Try carrots, Brussels sprouts, or asparagus for a healthy balance.
- Dinner Rolls: Soft, buttery rolls are perfect for mopping up extra gravy.
- Green Salad: A simple salad with a light vinaigrette adds freshness to the meal.
Storage and Reheating
Storing Leftovers
- Refrigeration: Place leftover meatloaf in an airtight container and store it in the fridge for up to 4 days.
- Freezing: Slice the meatloaf into individual portions, wrap each in plastic wrap, and store them in a freezer-safe bag for up to 3 months.
Reheating Tips
- Oven: Reheat slices in a preheated 350°F (175°C) oven until warmed through. Cover with foil to prevent drying.
- Skillet: Warm slices in a skillet with a splash of water or gravy over medium heat.
- Microwave: Heat on low power to avoid drying out the meatloaf.
For the Meatloaf
- 1 ½ pounds ground beef (80/20 blend)
- 1 cup breadcrumbs (Panko or regular)
- ½ cup milk
- 2 large eggs
- 1 small onion, finely diced
- 2 cloves garlic, minced
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons parsley, finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Onion Gravy
- 2 tablespoons butter
- 1 large onion, thinly sliced
- 2 tablespoons flour
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Instructions
For the Meatloaf
- Preheat your oven to 375°F (190°C) and prepare a loaf pan or baking sheet with non-stick spray or parchment paper.
- In a large bowl, combine breadcrumbs and milk. Let sit for 2–3 minutes to hydrate.
- Add ground beef, eggs, diced onion, garlic, ketchup, Worcestershire sauce, parsley, salt, and pepper. Mix gently until just combined.
- Shape the mixture into a loaf and place it in the prepared pan or on the baking sheet.
- Bake for 45–55 minutes, or until the internal temperature reaches 160°F (71°C). Remove from the oven and let rest for 10 minutes before slicing.
For the Onion Gravy
- Melt butter in a skillet over medium heat. Add sliced onions and sauté for 10–12 minutes until golden and caramelized.
- Sprinkle flour over the onions and stir to combine. Cook for 1–2 minutes to eliminate the raw flour taste.
- Gradually add beef broth, whisking continuously to prevent lumps. Stir in Worcestershire sauce and bring to a simmer.
- Cook for 5–7 minutes until the gravy thickens. Season with salt and pepper to taste.
- Slice the meatloaf and serve with the onion gravy generously spooned on top.
Notes
- To ensure a moist meatloaf, avoid overmixing the ingredients.
- Use a meat thermometer to check for doneness; the internal temperature should be 160°F (71°C).
- Caramelizing the onions slowly enhances their sweetness and adds depth to the gravy.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.